This is for you Emily, enjoy!!

Sweet Corn Tomalito

10 tbsp butter, softened

1/2 cup corn flour (masa)

2/3 cup sugar

1 cup water

4 c. corn kernels, fresh or frozen, must be thawed

1 cup corn meal

2 tsp baking powder

1 tsp salt

1/3 cup milk

Directions:

1. In a small mixing bowl, combine the butter, corn flour, and sugar using an electric mixer until light and fluffy. About 1 minute.

2. In a blender, blend 2 cups of corn kernels with water until smooth.

3. Combine this mixture with the butter mixture, stirring well.

4. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.

5. Pour the corn mixture into a 13 x 9 pyrex pan. Tightly cover with foil. Place covered pan in a larger roasting pan or jelly roll pan filled with water, about 3/4 inch up the side of the pyrex pan.

6. Bake at 250 degrees F for 1 1/2 to 2 hours.

7. It is done when a tooth pick inserted into the center comes out clean. (or pretty close to clean). It should have a smooth, moist, fluffy texture.

note: I like to blend 2 c. of yellow corn with the water and use 2 c. of white corn for the whole kernels part. White corn is more tender and not as chewy. The yellow corn will give it that golden color.